Stovetop method (recommended):
- Gently flick corn kernels off with your thumb into a large bowl or paper bag, and blow away any debris.
- Add two tablespoons vegetable, peanut, sunflower, safflower, or canola oil to a heavy-bottomed, lidded pot.
- Add several “test” corn kernels in the pot—this will indicate when the oil is the correct temp. Cover and heat at medium-high.
- When you hear the kernels pop, remove the pot from heat. Add ⅔ cup of corn kernels, and shake to coat with oil.
- Return pot to heat, and leave the lid cracked enough to let steam escape but not the popcorn. Shake periodically.
- When there are 2–3 seconds between pops, remove from heat and enjoy popcorn from the cob.
Microwave method (results vary depending on microwave):
- Put whole corn cob, or extracted kernels, into a medium-size paper bag
- Fold the end of the bag over twice, and microwave on high heat until popping slows to between 2–3 seconds.
- Be careful of steam when you open the bag. Enjoy your popcorn on the cob!
Storage: Don’t let corn kernels dry out. Keep in the pantry or crisper drawer of the fridge.